Effect of the osmo dehydration and drying on carotenoids retention of squash fruit
The squash fruit provides provitamin A in form of alpha-carotene, beta-carotene and lutein that can be degraded when dehydrated to stabilize dry matter. The objective of the research was to analyze the carotene retention in response to the osmo dehydration conditioning process (OD) with pure molasses and hot air drying (HA) without sun exposure vs. partial sun exposure (S). The best stable dry matter yield corresponded to HA with and without sodium eritorbate protection (SE) in 5% solution with 8.5 and 14 hours of permanence in the process and mass yield between 99.45% and 98.5% respectively, that corresponded to the following humid-solid loss models: Y = 454.66935e-0.2648339x (r=0.965) and Y = 463.07976e-0.16167667x (r=0.978) respectively. Total fresh fruit carotene oscillated between 1114.9 and 1365.8 mg gr-1, and 222.2, 60.2 and 157.5 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively. The squash fruit conditioning process to a 12% stable dry matter moisture, requires hot air drying (55C for 9 hours with an air flow of 10 m.s-1) in absence of sun exposure, to retain up to 45% of total carotene and achieve enough raw material up to 66.8, 33.5 and 44.7 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively.
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Universidad Nacional de Colombia - Sede Palmira
2008
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oai:www.revistas.unal.edu.co:article-92652014-08-07T20:58:48Z Effect of the osmo dehydration and drying on carotenoids retention of squash fruit Efecto de la osmodeshidratación y secado en la retención de carotenos en fruto de zapallo Ortiz Grisales, Sanín Sánchez, Leydy Valdés, Magda Baena García, Diosdado Vallejo Cabrera, Franco Alirio Cucurbita moschata squash fruits post harvest conditioner carotenoids retention a-carotene b-carotene luteins. Cucurbita moschata frutos de zapallo osmodeshidratación acondicionado poscosecha retención de carotenos ï¡-caroteno ï¢-caroteno The squash fruit provides provitamin A in form of alpha-carotene, beta-carotene and lutein that can be degraded when dehydrated to stabilize dry matter. The objective of the research was to analyze the carotene retention in response to the osmo dehydration conditioning process (OD) with pure molasses and hot air drying (HA) without sun exposure vs. partial sun exposure (S). The best stable dry matter yield corresponded to HA with and without sodium eritorbate protection (SE) in 5% solution with 8.5 and 14 hours of permanence in the process and mass yield between 99.45% and 98.5% respectively, that corresponded to the following humid-solid loss models: Y = 454.66935e-0.2648339x (r=0.965) and Y = 463.07976e-0.16167667x (r=0.978) respectively. Total fresh fruit carotene oscillated between 1114.9 and 1365.8 mg gr-1, and 222.2, 60.2 and 157.5 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively. The squash fruit conditioning process to a 12% stable dry matter moisture, requires hot air drying (55C for 9 hours with an air flow of 10 m.s-1) in absence of sun exposure, to retain up to 45% of total carotene and achieve enough raw material up to 66.8, 33.5 and 44.7 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively. El fruto de zapallo aporta provitamina A en forma de a-caroteno, b-caroteno y luteína que se pueden degradar al deshidratarlo para estabilizar la materia seca. El objetivo de la investigación fue analizar la retención de carotenos en respuesta al proceso de acondicionado por osmodeshidratación (DO) con melaza pura y secado con aire caliente (AC) sin exposición al sol Vs. secado a exposición parcial al sol (S). El mejor rendimiento de materia seca estable correspondió a AC con protección de eritorbato de sodio (ES) y sin él en solución al 5% con 8.5 y 14 horas de permanencia en el proceso y rendimiento másico entre 99.45% y 98.5% respectivamente, que correspondió a los siguientes modelos de pérdida de sólido húmedo:Y = 454.66935e -0.2648339x r=0.965) y Y = 463.07976e-0.16167667x (r=0.978) respectivamente. El caroteno total en fruto fresco osciló entre 1114.9 y 1365.8 mg. g-1, y 222.2, 60.2 y 158.5 de a-caroteno, b-caroteno y luteína respectivamente El proceso de acondicionado de fruto de zapallo hasta materia seca estable con 12% de humedad, requiere secado con aire caliente (55°C durante nueve horas con flujo de aire de 10 m.s-1) en ausencia de brillo solar, para retener hasta 45% de carotenos totales y lograr materia prima idónea hasta con 66.8, 33.5 y 44.7 mg. g-1 de a-caroteno, b-caroteno y luteína respectivamente. Universidad Nacional de Colombia - Sede Palmira 2008-10-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/msword application/pdf text/html https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/9265 Acta Agronómica; Vol. 57 No. 4 (2008); 269-274 Acta Agronómica; Vol. 57 Núm. 4 (2008); 269-274 Acta Agronómica; v. 57 n. 4 (2008); 269-274 2323-0118 0120-2812 spa https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/9265/9922 https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/9265/9923 https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/9265/9924 Derechos de autor 2008 Acta Agronómica https://creativecommons.org/licenses/by-nc-nd/4.0 |
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| author |
Ortiz Grisales, Sanín Sánchez, Leydy Valdés, Magda Baena García, Diosdado Vallejo Cabrera, Franco Alirio |
| spellingShingle |
Ortiz Grisales, Sanín Sánchez, Leydy Valdés, Magda Baena García, Diosdado Vallejo Cabrera, Franco Alirio Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| author_facet |
Ortiz Grisales, Sanín Sánchez, Leydy Valdés, Magda Baena García, Diosdado Vallejo Cabrera, Franco Alirio |
| author_sort |
Ortiz Grisales, Sanín |
| title |
Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| title_short |
Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| title_full |
Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| title_fullStr |
Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| title_full_unstemmed |
Effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| title_sort |
effect of the osmo dehydration and drying on carotenoids retention of squash fruit |
| description |
The squash fruit provides provitamin A in form of alpha-carotene, beta-carotene and lutein that can be degraded when dehydrated to stabilize dry matter. The objective of the research was to analyze the carotene retention in response to the osmo dehydration conditioning process (OD) with pure molasses and hot air drying (HA) without sun exposure vs. partial sun exposure (S). The best stable dry matter yield corresponded to HA with and without sodium eritorbate protection (SE) in 5% solution with 8.5 and 14 hours of permanence in the process and mass yield between 99.45% and 98.5% respectively, that corresponded to the following humid-solid loss models: Y = 454.66935e-0.2648339x (r=0.965) and Y = 463.07976e-0.16167667x (r=0.978) respectively. Total fresh fruit carotene oscillated between 1114.9 and 1365.8 mg gr-1, and 222.2, 60.2 and 157.5 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively. The squash fruit conditioning process to a 12% stable dry matter moisture, requires hot air drying (55C for 9 hours with an air flow of 10 m.s-1) in absence of sun exposure, to retain up to 45% of total carotene and achieve enough raw material up to 66.8, 33.5 and 44.7 mg gr-1 of alpha-carotene, beta-carotene and lutein respectively. |
| publisher |
Universidad Nacional de Colombia - Sede Palmira |
| publishDate |
2008 |
| url |
https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/9265 |
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